More Sparkling Summer Dishes with Melanie
Here are still more of the fabulous summer recipes that Melanie Waxman has shared with us, including JamTarts, Chickpea Salad, Steamed Whole Carrots, Tantalizing Tofu Stir Fry. Enjoy!!
We also offer her set of 12 cooklets designed to cover all aspects of natural cooking. Here
Tantalizing Tofu Stir Fry
Serves: 4 people
Preparation and cooking time: 10-15 minutes
Ingredients:
1/2 cake tofu cubed
2 cups fresh sweet corn kernels
1/2 cup bean sprouts
2 cups leek rinsed and finely sliced
1 bunch watercress rinsed and finely sliced
1 tablespoon sesame oil
2 teaspoons  shoyu
Pinch sea salt
Utensils:
Skillet with lid
Preparation:
Warm the skillet on a high flame and add the oil.
When the oil is hot, add the leeks and sea salt. Lightly sauté for about 2 minutes.
Add the tofu and continue to saute. Add the bean sprouts, then the corn and finally the watercress. As you add each vegetable, lightly sauté for about a minute.
Season with shoyu.
Mix gently and serve.
Steamed Whole Carrots
Serves: 4 people
Preparation time: 20 minutes
Ingredients:
6 small carrots washed
1 cup spring water
Parsley for garnish
Utensils:
Medium pot, steamer basket
Other whole vegetables can be used such as turnips, radishes, corn or parsnips
Preparation:
Put the water in a pot and bring to a boil on a medium flame.
Place the carrots in the steamer.
Cover with a lid and steam the carrots on a low flame for about 15 minutes or until they are soft.
Remove and place the carrots on a large plate.
Serve garnished with sprigs of parsley.
Chickpea Salad
Serves: 4 people
Preparation time: 5-10 minutes
Ingredients:
1/2 lettuce washed and torn into bite size pieces
1 medium carrot washed and grated
1 celery washed and finely sliced
1 medium cucumber washed and sliced
1 cup fresh corn kernels
1 cup fresh peas
10 kale leaves washed and finely sliced
1 can organic chickpeas
Dressing Ingredients:
2 tablespoons tahini
4 tablespoons brown rice vinegar
1 tablespoon shoyu
1 tablespoon orange juice
1/2–1 cup spring water
Orange slices for garnish
Utensils:
Medium pot, large bowl, suribachi and surikogi
Preparation:
Place the water in a pan, cover with a lid and bring to a boil on a medium flame.
Lightly blanch the corn for about 20 seconds. Remove and place in a bowl. Repeat with the peas and then the kale. Drain any excess liquid off the vegetables.
Add the lettuce, carrot, celery and cucumber to the other vegetables. Add the chickpeas
Place all the salad ingredients in a large bowl and mix gently.
Place the tahini and water in a suribachi and blend to a smooth dressing.
Add the shoyu, vinegar and orange juice and blend together.
Add more water if a thinner texture is desired.
Place in a jug and serve with salad.
Serve the salad garnished with orange slices.
JamTarts
Making pastry without butter can be a challenge. Remember to handle the pastry as little as possible. The key to a great taste is the oil and salt!! If you skimp on the oil, the pastry will taste like cardboard. After adding the water to the flour, salt and oil, gently gather the ingredients together to form a dough. That is enough to make the pastry. If you knead it, the result will be a heavy, tough pasty.
Serves: 24 tarts
Preparation time: 30 minutes
Ingredients:
3 cups whole-wheat pastry flour
3/4 cup corn oil
1/2 cup spring water
1/2 teaspoon sea salt
Strawberry jelly
Utensils:
Muffin tins, pastry cutter, mixing bowl
Preparation:
Pre-heat the oven at 350 degrees.
Place the flour and salt in a mixing bowl and whisk lightly with a whisk.
Add the corn oil and mix gently into the flour.
Add enough water to bind the flour into
a dough.
Handle the pastry as little as possible to keep it light and flaky.
Place the dough in the freezer for about
5 minutes.
Divide the dough into 4 pieces.
Roll one piece at a time to prevent the dough from getting tough.
Roll the pastry into a large circle.
Cut the rolled out pastry into fluted edged circles with a circular pastry cutter.
Place the small circles in an oiled muffin tin and fill each one with a spoonful of jelly.
Repeat with the remaining dough.
Bake in an oven for 15-20 minutes.
Remove from the oven and allow to cool for about 5 minutes.
Remove tarts from the tins and serve.
Please Visit Melanie's new web site, Celebrate Health the Natural Way!!!
Celebrate Health the Natural Way offers you:-
- Macroobiotic recipes and tips on how improve your health and vitality with organic/natural foods.
- Feng shui suggestions that will help you to create a home that nourishes you and your family.
- Exercise and body routines that keep you fit and feeling great. Meditations to quieten the mind and free the spirit.
- Inspiring quotes to help you relax and enjoy a browse through the site.
- Fun shopping for books and products designed to inspire and help you on your journey.
- Free weekly recipes. Celebrate Cooking
Melanie Waxman began studying Oriental medicine in 1980 and went on to specialize in macrobiotic cooking. She has lived in Portugal, England and America and has trained cooks from all over the world. Melanie is the mother of seven children. She has cooked for international recording stars, fashion designers, doctors, and business professionals and has helped thousands of others to change their lifestyle and way of eating. She has written a children's cook book; Mr. Hoppity's Color Me Cook book for Kids, a series of self-published 12 Cooklets and has recently published Bless the Baby, a beautifully illustrated book on the natural and traditional ways a mother can bond with her newborn. Melanie is also a massage therapist and Feng Shui consultant and offers a Way of Life Coaching for families and individuals who wish to make positive changes to their lifestyle.
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